akaShag Posted March 2, 2016 Report Share Posted March 2, 2016 (edited) OK back to OIM, now I need language lessons to learn how to pronounce that! Edited March 2, 2016 by akaShag Link to comment Share on other sites More sharing options...
Big Cliff Posted March 2, 2016 Report Share Posted March 2, 2016 Ok, I would just call it "heaven and earth" A flavor from heaven and all the good basics from earth! Link to comment Share on other sites More sharing options...
misfish Posted March 2, 2016 Report Share Posted March 2, 2016 Chris nice soup there. I would use rice noodle for mine, and tripe and beef balls. Link to comment Share on other sites More sharing options...
akaShag Posted March 2, 2016 Report Share Posted March 2, 2016 Chris nice soup there. I would use rice noodle for mine, and tripe and beef balls. and some of that navel lint beef that comes in the gallon jugs? Link to comment Share on other sites More sharing options...
misfish Posted March 2, 2016 Report Share Posted March 2, 2016 and some of that navel lint beef that comes in the gallon jugs? NAW, I would waste good beef like that. Link to comment Share on other sites More sharing options...
Old Ironmaker Posted March 2, 2016 Report Share Posted March 2, 2016 OK back to OIM, now I need language lessons to learn how to pronounce that! It would be pronounced Pa-steechie- airy, dee- shago-neeno. I forgot the anchovies for the Poo-tan-esca (as in Pootana) sauce, sorry. Link to comment Share on other sites More sharing options...
misfish Posted March 2, 2016 Report Share Posted March 2, 2016 It would be pronounced Pa-steechie- airy, dee- shago-neeno. I forgot the anchovies for the Poo-tan-esca (as in Pootana) sauce, sorry. YUMMY Link to comment Share on other sites More sharing options...
misfish Posted March 5, 2016 Report Share Posted March 5, 2016 Fresh white fish/herring tacos. YUM Link to comment Share on other sites More sharing options...
akaShag Posted March 5, 2016 Report Share Posted March 5, 2016 back to Brian.............. so.............you fried the fillets, then (?) microwaved some shredded cheese on them? And then instead of just lettuce, that is Caesar salad on the wrap? They look TASTY!Last night here it was hand-cut yukon gold french fries and fresh perch fillets done in Fish Crisp, yum yum! Link to comment Share on other sites More sharing options...
misfish Posted March 5, 2016 Report Share Posted March 5, 2016 (edited) back to Brian.............. so.............you fried the fillets, then (?) microwaved some shredded cheese on them? And then instead of just lettuce, that is Caesar salad on the wrap? They look TASTY! Last night here it was hand-cut yukon gold french fries and fresh perch fillets done in Fish Crisp, yum yum! Deep fried with fishcrisp. Set aside til dinner. Then melted cheese in OVEN. Real nice and crispy. Yes ceasers. I had chicken/bacon caeser wraps last night. So used left overs. Fresh of course, not left over mixed caesers salad. It,s not really tacos, it,s fish wraps, and thats a WRAP. Edited March 5, 2016 by Brian B Link to comment Share on other sites More sharing options...
akaShag Posted March 5, 2016 Report Share Posted March 5, 2016 Deep fried with fishcrisp. Set aside til dinner. Then melted cheese in OVEN. Real nice and crispy. Yes ceasers. I had chicken/bacon caeser wraps last night. So used left overs. Fresh of course, not left over mixed caesers salad. It,s not really tacos, it,s fish wraps, and thats a WRAP. Thanks Brian, that looks and sounds very tasty indeed. So you "could" use left-over fried fish for this probably? Like I would not fire up the deep fryer for a few fillets, but I could see myself cooking more fillets than needed for a meal, and this would be a very tasty way to enjoy the left-overs. When this has happened in the past, I generally eat the cooked fillets cold, with mayo and lettuce, on a bun or a sandwich. Link to comment Share on other sites More sharing options...
misfish Posted March 5, 2016 Report Share Posted March 5, 2016 I have to say though, fishcrisp is getting up there in price. I use to pay 3-4 bux a bag for years. Today I paid $6.45. I like this stuff as it repels the oil. I need to find a new coating that does the same for less $$$ Link to comment Share on other sites More sharing options...
akaShag Posted March 5, 2016 Report Share Posted March 5, 2016 I have to say though, fishcrisp is getting up there in price. I use to pay 3-4 bux a bag for years. Today I paid $6.45. I like this stuff as it repels the oil. I need to find a new coating that does the same for less $$$ $6.99 plus tax yesterday at Canadian Tire, yes it ain't cheap! Link to comment Share on other sites More sharing options...
Old Ironmaker Posted March 6, 2016 Report Share Posted March 6, 2016 (edited) back to Brian.............. so.............you fried the fillets, then (?) microwaved some shredded cheese on them? And then instead of just lettuce, that is Caesar salad on the wrap? They look TASTY! Last night here it was hand-cut yukon gold french fries and fresh perch fillets done in Fi Where do you get fresh perch? Edited March 6, 2016 by Old Ironmaker Link to comment Share on other sites More sharing options...
akaShag Posted March 6, 2016 Report Share Posted March 6, 2016 back to OIM With a Genz Bug, two pound test, ultralight rod and reel, and a perch eye. Three of us caught about 150 of them yesterday morning, did not keep all of them of course. Doug Link to comment Share on other sites More sharing options...
Spiel Posted March 6, 2016 Report Share Posted March 6, 2016 One big ass chicken! After a 40 hour soak in brine and a thirty minute sauna with maple smoke (breast down) my locally grown free range 15lb Capon is now warming comfortably in the oven at 350* Link to comment Share on other sites More sharing options...
misfish Posted March 6, 2016 Report Share Posted March 6, 2016 One word,,,,,,,,,,,,,,,,,, PLUMP.LOL Nice Chris. Link to comment Share on other sites More sharing options...
spincast Posted March 6, 2016 Report Share Posted March 6, 2016 chicken breast stuffed with prosciutto, baby spinach, garlic and breadcrumbs, with carrot and snap pea risotto. Link to comment Share on other sites More sharing options...
Spiel Posted March 6, 2016 Report Share Posted March 6, 2016 Out of the oven, covered and resting while the mixed veggies finish roasting. Link to comment Share on other sites More sharing options...
spincast Posted March 6, 2016 Report Share Posted March 6, 2016 Out of the oven, covered and resting while the mixed veggies finish roasting. killer! Link to comment Share on other sites More sharing options...
misfish Posted March 6, 2016 Report Share Posted March 6, 2016 Both ya.ll have a nice feed going there. I would love a taste, but Im stuffed. Nothing like a fresh feed of fish, two days in a row. I even have some left for my dinner Monday. Always fresh, never frozen. Enjoy byes. Link to comment Share on other sites More sharing options...
Spiel Posted March 6, 2016 Report Share Posted March 6, 2016 Thanks Spincast. I'd take fresh fish every day of the week Brian if I had it. Link to comment Share on other sites More sharing options...
akaShag Posted March 6, 2016 Report Share Posted March 6, 2016 Capon is my absolute favourite bird, nothing even comes close to that!!!! And I would take capon over fresh fish.....................but I get a lot of fresh fish and hardly ever get capon! Doug Link to comment Share on other sites More sharing options...
Spiel Posted March 6, 2016 Report Share Posted March 6, 2016 Capon is my absolute favourite bird, nothing even comes close to that!!!! And I would take capon over fresh fish.....................but I get a lot of fresh fish and hardly ever get capon! Doug It was good Doug, not my first and each has always been gifted, can't beat that. However fish any day of the week is also good (I don't get it often either), Capon is for weekends. Link to comment Share on other sites More sharing options...
akaShag Posted March 7, 2016 Report Share Posted March 7, 2016 It was good Doug, not my first and each has always been gifted, can't beat that. However fish any day of the week is also good (I don't get it often either), Capon is for weekends. and capon carcass makes HEAVENLY soup.......................... Link to comment Share on other sites More sharing options...
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